If one believes they are an Ethiopian or have been to Ethiopia, they know or tested one of (if not all) the traditional drinks such as Tella, Tej, Keneto, Shameta, Ktikala (Habesha Areki) etc. These Ethiopian drinks are believed to have nostalgic effect especially on Ethiopians who live outside of the country. Each drink has unique process, test, effect, and occasion for which to be served for instance:
Theee are different types of Tella because it is prepared differently in different part of Ethiopia. This process may even be different in every household. These different types of Tella are Filter Tella, Nech’ Tella, Gush Tella and so on. Hence, one tests different version of the same drink. However, the basic ingredients for Tella (no matter where it is made) are the same: Gesho (Ethiopian Hops) and malt. Ones one uses these ingredients the additional ingredients depends on what kind of Tella one wants to make.
Tej is usually goes with local foods like “Raw Meat”, “Kitfo” (ground Beef), “Gored Gored” and other fatty food. This is because it strong and its high alcoholic power accelerate digestion.
There are different kinds of Areki: Gibto Areki, Dagim Areki, Yemar(honey) Areki, Koso Areki and so on. These different types of Arekis are specialized by particular group of people in different part of the country.
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